Spaghetti Bake

Ingredients

• 8 ounces uncooked spaghetti
• 1 pound bulk Italian sausage
• 1 large onion, chopped
• 1 garlic clove, minced
• 1 jar (24 ounces) pasta sauce
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1 large egg, lightly beaten
• 2 cups 4% cottage cheese
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon pepper
• 2 cups shredded part-skim mozzarella cheese

The Build

1. Preheat oven to 375°. Cook pasta according to package directions.
2. Meanwhile, in a large skillet over medium heat, cook sausage and onion, crumbling meat, until sausage is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in pasta sauce and mushrooms. Bring to a boil. Reduce heat; cover and cook until heated through, about 15 minutes.
3. Drain pasta. Combine the egg with the next 5 ingredients. Spread 1 cup sausage mixture in a greased 13×9-in. baking dish. Top with spaghetti and remaining sausage mixture. Layer with egg mixture and mozzarella cheese.
4. Cover and bake 45 minutes. Uncover; bake until lightly browned and heated through, about 15 minutes longer. Let stand 15 minutes before cutting.